Taken from One Deli's Story, the book created by SPC cooks, Nigel and Lynda, when they ran a deli in Waiheke Island. The instructions are: "Make vast quantities of dough and keep in the fridge. Take bits out as required."
4 cups plain flour
½tbsp dried yeast
½tsp salt
½tsp sugar
¼ cup oil
1½ cups tepid water
Put ½ cup of tepid water with sugar into a small bowl. Sprinkle yeast over. When the yeast is frothy (5 to 10 minutes) you are ready to make bread dough. Put flour and salt in a large basin or tub. Add the oil and yeast and the remainder of the water (you may need a litle more if the dough is too dry) and mix. Liberally flour a work surface or bench and knead dough for 5 to 10 minutes, longer if you can. Use a little more flour if the dough seems sticky. When the dough is satiny smooth put in a lightly-greased bowl, cover and let it double in size. At this stage you can freeze it or store in the fridge for up to three days (longer if you like a sour dough flavour). Before baking, let it come back to room temperature.